Sometimes, I get on a corn kick. I created this recipe on a cold December day in North Carolina when I wanted a creamy, satisfying, cold weather chowder. It's made with frozen organic corn, and it is delish! Make sure you get organic corn, since it is a highly genetically modified crop.
Ingredients:
- 1 pint soy creamer
- 2 cans creamed corn
- 1 bag frozen yellow corn
- 1 bag frozen white corn
- 1/2 C water
- 1/2 C plant-based milk
- 2 T vegan buttery spread
- 1 onion, finely chopped
- 2 Not-Chick'n bouillon cubes*
- 3 cloves garlic
- New Mexico dried chile powder to taste
- salt and pepper to taste
Preparation:
- Put creamer, corn, and creamed corn in a slow cooker with the vegan buttery spread and turn it on high.
- Rinse cans with 1/4 cup water each and add residue.
- In a high speed blender, blend onion, garlic, bouillon cubes, and plant-based milk until pureed. Add to the slow cooker.
- Add New Mexico chile pepper, salt, and pepper.
- Heat until hot and fully blended.
- Enjoy!
Notes:
* I use Edward & Sons vegan Not-Chick'n bouillon cubes. They are available at Whole Foods and other specialty grocery stores.
